Sanhe Rice Dumplings

Name: Sanhe Rice Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 75g Corn flour; 1500g Vegetable oil; 1500g Indica rice noodles; Some Soy sauce; Some salt; Some chopped green onion; a little ginger

by Nao Nao 728

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sanhe rice dumplings are traditional snacks in Feixi County, Hefei City, Anhui Province.
Sanhe rice dumplings are made from indica rice flour into dumpling skins, stuffed with pork belly and other seasonings, and deep-fried after being made into dumplings. The color is golden, the skin is slightly crispy, and the filling is delicious. "

Ingredients

Sanhe Rice Dumplings

1. Prepare the ingredients.

2. Cut the pork and dried tofu into soy-sized cubes.

3. Set the wok to a high heat, add cooked oil to heat, pour the diced meat into fry first, then add in dried tofu, chopped green onion, minced ginger, soy sauce, 5 grams of refined salt, and stir fry with monosodium glutamate. At the same time, add dry starch and water to adjust Dilute, slowly pour into the pot, stir constantly with a spatula, boil and serve. Put the pot on medium heat, add 10 grams of rice noodles and refined salt, mix well, fry until the temperature of the rice noodles reaches about 60°C, add 2400 grams of water, stir evenly, and cook out of the pot.

4. Put the dough on the chopping board and let it cool slightly, knead it thoroughly, and make a dough that weighs about 65 grams each.

5. Spread a little vegetable oil on the chopping board, knead the dough into a circle and place it on it. Use a knife to form a dough with a diameter of 10 cm and a thickness of 1.7 mm. Serve the green body.

6. Set an iron pan on a high fire, add vegetable oil, add the raw dumplings when it is 70% hot, and when it is golden brown, switch to medium heat and fry for about 5 minutes. Serve out of the pan.